Prep Time
10 Mins
Cook Time
2 Hours 15 Mins

Creamy pumpkin cheesecake with just the right amount of spice

How to Make It

Place water in small saucepan and sprinkle with gelatin; let stand 1 minute. Stir over low heat until gelatin is dissolved, about 3 minutes. Remove from heat; set aside.
Blend Neufchatel cheese, pumpkin, pudding, sugar and pumpkin pie spice in large bowl with electric mixer on medium until smooth. Add gelatin mixture; beat on low until combined. Pour into crust. Cover and refrigerate 2 hours or until firm.
Top each slice with a serving of Reddi-wip just before serving.

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